Tempeh Tomato Sauce Recipe | Vegetarian Times Skip to main content

Tempeh Tomato Sauce

30 MINUTES OR LESS Here is a robust, homemade tomato sauce that features the vibrant flavors of black olives and capers, which is delicious over pasta or soft polenta. This recipe makes 4 1/2 cups of sauce.

Ingredients: 

Ingredients: 

Ingredient Line: 
2 Tbs. olive oil
Ingredient Line: 
1 cup chopped onion
Ingredient Line: 
1 tsp. minced garlic
Ingredient Line: 
1 8-oz. pkg. tempeh
Ingredient Line: 
1 28-oz. can crushed tomatoes
Ingredient Line: 
¼ tsp. dried thyme
Ingredient Line: 
⅓ cup pitted oil-cured olives
Ingredient Line: 
2 Tbs. drained capers
Ingredient Line: 
2 Tbs. minced fresh parsley

Instructions: 

  1. Heat 1 tablespoon oil in a large saucepan. Stir in onion and garlic, and cook over medium-high heat, stirring occasionally, for about 3 minutes, or until onions are lightly browned.
  2. Crumble tempeh into onions. Drizzle in remaining 1 tablespoon oil. Cook for 1 minute more while stirring. Add tomatoes, thyme, olives, capers, salt and pepper.
  3. Reduce heat to medium-low, and cook, stirring occasionally, until tempeh absorbs flavor of sauce, for 10 to 15 minutes. Add enough water to keep sauce moistened. Add sugar, if needed, to balance flavors. Stir in parsley, and serve.

Wine Suggestions
With the hearty flavors of onion, garlic, olives, capers and tomatoes, this sauce is perfect with a fine Italian Chianti such as the Ruffino Reserva Ducate Chianti Classico.

Nutrition Information: 

Calories: 
270
Protein: 
14 g
Total Fat: 
12 g
Saturated Fat: 
1 g
Carbohydrates: 
25 g
Cholesterol: 
mg
Sodium: 
540 mg
Fiber: 
7 g
Sugar: 
11 g
Yield: 
SERVES 4